Are you so tired of waiting for all the good shows to start up again?
This winter hiatus is killing me.
Sons of Anarchy is over.
OMG! If you have not watched Sons? You must! Start at season 1 and just have some marathons. Sooooo intense.
Nashville is coming sometime in February. I have to watch Nashville on Poker Night because Chris calls it “Trashville” and he refuses to be in the same room when it’s on.
This is also when I catch up on General Hospital.
Don’t judge me.
Game of Thrones? I think the whole world is waiting for this one. April?!?! Seriously? I think Tyrion is my favorite and can’t wait to see what happens with him. And the dragons! I really
need must have a dragon!
At least some of my regular lineup has returned.
Criminal Minds (so creepy), L&O SVU (love Olivia), and NCIS. I like the new NCIS New Orleans too. Check it out.
And Blue Bloods! LOVE!
It may come as a surprise that a former Assistant Public Defender could love Blue Bloods. I can’t help it. I heart Tom Selleck. I think I watched every episode of Magnum P.I.
Don’t judge me.
I’m tired of waiting for good TV, so I made a Roasted Beet and Pear Tart with Honey Whipped Feta, Clementine Vinaigrette and Pistachios.
Roasted Beet and Pear Tart with Honey Whipped Feta, Clementine Vinaigrette, and Pistachios
- 3 large beets
- 3-4 Tbs olive oil
- 1 sheet puff pastry
- 1 pear I used Anjou
- 1/4 cup chopped pistachios
- Honey Whipped Feta adapted from Ina Garten ingredients and recipe listed below
- Clementine Vinaigrette ingredients and recipe listed below
- Honey Whipped Feta:
- 2 oz cream cheese
- 4 oz feta
- 2 Tbs honey
- dash of salt and pepper
- 1/2 cup olive oil
- Clementine Vinaigrette:
- juice and zest from 1 clementine 1/3 cup when using a juicer
- 2/3 cup olive oil
- 2 large basil leaves cut into ribbons
- dash pepper
- 1 clove garlic grated
- 1 Tbs honey
Preheat oven to 400
Toss beets in enough olive oil to coat, wrap in individual foil packets and roast on baking sheet at 400 until soft (about 1 - 1.5 hours depending on size), cool to handle
Remove peel by rubbing with a towel, paring knife or rubbing while running under cool water
Slice beets into 1/4 inch discs
While beets are roasting prepare vinaigrette by combining all ingredients in a Mason jar and shake vigorously
While beets are roasting prepare the Honey Whipped Feta.
Combine cream cheese and feta in a food processor and pulse. Add olive oil, honey, salt and pepper and pulse until combined
Cover a baking sheet with parchment paper
Unfold puff pastry and lay flat on parchment
Score a 1/2 inch perimeter around the outside edge of the pastry, careful not to cut all the way through
Use a fork to prick the inside of the pastery all over -- this allows the outside to puff out and the inside to stay flat
Lay beets flat on the inside of the pastry
Cut pear into 1/4 inch slices and lay on top of the beets
Bake at 400 for 20-22 minutes
Add feta to a zip top bag, cut a small (ish?) piece of the corner of the bag and add to beet tart in a design that blows your dress up
Drizzle with Clementine Vinaigrette
Toss pistachios on top
Garnish with Clementine Zest